CHEF JEFF — ONE BYTE AT A TIME: Banbury Tarts

Here’s another easy recipe for would-be holiday bakers.

Banbury Tarts

1½ cups (3 sticks) butter

1 cup sugar

2 egg yolks

1 teaspoon vanilla extract

4 cups flour

Seedless jelly or jam (preferably currant or raspberry)

Heat the oven to 375 degrees.

In the bowl of a stand mixer, or in a large bowl using an electric mixer, cream together the butter and sugar until light and fluffy, 3 to 5 minutes. Beat in the egg yolks, then the vanilla. Slowly beat in the flour until combined and smooth to form the dough (the dough will be a bit stiff at the end, and you may need to add the last cup of flour by hand).

Form the dough into small balls and make a depression in the middle with your thumb. Spoon a teaspoon or so of jelly in the depression. Space the cookies about 2 inches apart on a baking sheet and bake until lightly browned, about 15 minutes.

Yield: About 5 dozen cookies

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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